Easiest Way to Prepare Tasty Portobello Mushrooms, Red Pepper and Cucumber Pasta

Portobello Mushrooms, Red Pepper and Cucumber Pasta. Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary. Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂. Salt and pepper to taste. ¼ cup dried porcini mushrooms, optional.

Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic. You can cook Portobello Mushrooms, Red Pepper and Cucumber Pasta using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Portobello Mushrooms, Red Pepper and Cucumber Pasta

1. It's 2 Cups of Chopped Portobello Mushrooms.
2. You need 1 of Medium Organic Red Pepper.
3. It's 1 of Medium Organic Cucumber.
4. You need 2 Cloves of Minced Garlic.
5. It's 1 Cup of Onion.
6. You need 1 Pack of Organic Spaghetti (Pasta of your choice).
7. Prepare 2 tbsp of Organic All Purpose Flour.
8. Prepare 1 tbsp of Olive Oil.
9. Prepare 2 tbsp of Organic Unsalted Butter.
10. It's 1 cup of White Wine.
11. Prepare 1 tbsp of Oregano.
12. It's 2 Cups of Organic Skim Milk.
13. It's 1 tsp of salt.
14. It's 1/2 tsp of pepper.

Spread the peppers and mushrooms on the pizza crust. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Meaty and versatile, marinated portobello mushrooms make great burgers.

Portobello Mushrooms, Red Pepper and Cucumber Pasta instructions

1. Cook Pasta according to the package and set aside.
2. Heat Olive Oil in a Large Non-Stick Skillet over medium heat.
3. Add Garlic and Onion, sauté for 2 minutes.
4. Add Mushrooms and sauté for another 2 minutes.
5. Add Butter and White Wine and let it cook for another 2 minutes.
6. Add All Purpose Flour and stir until you don’t see the flour anymore.
7. Add Skim Milk, stir and let it Simmer for 5 minutes.
8. Add Red Pepper, Cucumber and cook for a minute.
9. Add Salt and Pepper.
10. Done and serve.

Baked portobello mushrooms are stuffed with a tangy bruschetta. Fresh mozzarella is topped on the Baked portobello mushrooms are great as a side dish or appetizer. Next add the red pepper and tomatoes. These stuffed mushrooms are delicious served as a meal, with a salad and maybe some pasta, but they also make an amazing appetizer! I love that idea of using the red peppers and panko, Liz!